Tuna and Vegetable Casserole

Ingredients

• 0.5 packages egg noodles , 12 ounce
• 1 cup 1-inch pieces fresh-cut green beans
• 1 cup bite-size summer squash pieces
• 1 cup frozen peas
• 1 cup sliced carrots
• 1 teaspoon olive oil
• 1 cup sliced fresh mushrooms
• 1 can condensed cream of mushroom soup , 10.75 ounce
• 0.33 cups 2% milk
• 1 can albacore tuna , 7 ounce
• 0.5 onion , chopped
• 0.5 cups shredded Cheddar cheese
• 1 tablespoon Worcestershire sauce
• salt and ground black pepper to taste
• 1 cup French-fried onions , such as French's®

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, occasionally stirring until cooked through but firm to the bite, about 5 minutes. Drain.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C).

3. 3

   Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.

4. 4

   Heat olive oil in a skillet over medium-high heat; sauté mushrooms in hot oil until tender, 5 to 7 minutes.

5. 5

   Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.

6. 6

   Bake in the preheated oven until bubbling, about 20 minutes.